Chicken Roll Ups

4 Chicken Breasts (cooked/shredded with onion)
4 T melted butter
1/2 tsp salt
2 sticks celery, chopped
8 oz cream cheese
1/2 small onion, diced
Saute celery and onion in butter, then mix well with rest of filling.

Roll out 2 cans of crescent rolls thin. Put 1/4 C of filling in rolls. Roll up and tuck in the ends.
Roll in melted butter and then roll in bread crumbs.

Bake at 350* for 20-25 minutes.

Sauce:
Combine 1 can of cream of chicken soup and 1 C chicken broth. Heat and pour over rolls.

from the kitchen of Donna Schwartz